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To make BBQ Chicken Sweet Potato Bowls, gather these items: - 2 medium sweet potatoes, peeled and cubed - 2 tablespoons olive oil - Salt and pepper to taste - 1 pound boneless, skinless chicken breasts - 1 cup barbecue sauce (your favorite brand or homemade) - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/4 teaspoon cayenne pepper (optional for heat) - 1 cup corn (fresh, frozen, or canned, drained) - 1/2 cup black beans, rinsed and drained - 1 avocado, sliced - 1/4 cup fresh cilantro, chopped - Lime wedges for serving If you don't have sweet potatoes, you can use regular potatoes. For the chicken, try turkey or tofu. If you want a vegan option, use chickpeas instead of chicken. You can swap black beans for kidney beans or pinto beans. If you don’t have smoked paprika, regular paprika works too. Feel free to adjust spices based on your taste. When it comes to BBQ sauce, I recommend a few brands for great flavor: - Sweet Baby Ray’s: This sauce is sweet and tangy. - Stubbs: Offers a more smoky flavor and is less sweet. - Trader Joe’s BBQ Sauce: It has a nice balance of sweet and spice. You can also make your own sauce for a fresh touch! {{ingredient_image_1}} To start, you need to peel and cube the sweet potatoes. Use about 2 medium sweet potatoes. Place them in a large bowl. Add 2 tablespoons of olive oil, salt, and pepper to taste. Toss everything well to coat the sweet potatoes. Next, spread the potatoes on a baking sheet in a single layer. This helps them cook evenly. Preheat your oven to 425°F (220°C) while you prepare the sweet potatoes. While the sweet potatoes roast, it’s time to cook the chicken. Take 1 pound of boneless, skinless chicken breasts. Season both sides with smoked paprika, garlic powder, salt, and pepper. You can also add cayenne pepper for some heat if you like. Heat a grill pan over medium-high heat. Cook the chicken for about 6-7 minutes on each side. You want the internal temperature to reach 165°F (75°C). In the last 2 minutes, brush on your favorite barbecue sauce. Let it caramelize and add a smoky flavor. Once the sweet potatoes are done and the chicken is cooked, it’s time to build your bowls. Start with a layer of roasted sweet potatoes at the bottom. Next, add the shredded BBQ chicken on top. You can shred it using two forks or chop it into small pieces. Then, add a layer of corn and black beans. Finish with sliced avocado and chopped fresh cilantro. Squeeze fresh lime juice over the top for a bright flavor. Serve these bowls warm and enjoy a tasty, healthy meal! To make your chicken juicy and full of flavor, start with good seasoning. Use smoked paprika, garlic powder, salt, and pepper. This mix adds depth to your dish. Cook the chicken on a grill or a grill pan. It gives nice grill marks and that smoky taste. Make sure to check the temperature. The chicken is done when it reaches 165°F (75°C). Brush it with BBQ sauce for the last two minutes. This step helps the sauce caramelize, making it sticky and tasty. Roasting sweet potatoes is easy if you follow a few simple steps. First, peel and cube them into even pieces. This helps them cook at the same rate. Toss the cubes in olive oil, salt, and pepper. Spread them on a baking sheet. Make sure they are in a single layer. This way, they roast evenly. Bake at 425°F (220°C) for 25-30 minutes. Stir halfway through to get that golden brown color. They should be soft and slightly crispy on the edges when done. To make your BBQ Chicken Sweet Potato Bowls look great, use colorful bowls. This makes the dish pop. Layer the ingredients neatly. Start with sweet potatoes, then add shredded chicken, corn, and black beans. Top with sliced avocado and chopped cilantro. This adds fresh flavors and color. Don't forget lime wedges on the side. A squeeze of lime juice brightens every bite. A beautiful presentation makes your meal even more enjoyable! Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for optimal juiciness. Customize Your BBQ Sauce: Feel free to mix in additional spices or ingredients to your barbecue sauce for a personalized flavor profile. Pre-soak Sweet Potatoes: Soaking cubed sweet potatoes in cold water for 30 minutes before roasting can help achieve a crispier texture. Fresh Ingredients Matter: Use fresh herbs and ripe avocados to enhance the flavor and presentation of your sweet potato bowls. {{image_2}} You can easily make this dish vegetarian. Swap the chicken for grilled or roasted veggies. Bell peppers, zucchini, and mushrooms work well. You can also use tofu or tempeh for protein. Just season them with the same spices. Use your favorite barbecue sauce to add that smoky flavor. Toppings can elevate your BBQ Chicken Sweet Potato Bowls. Try adding shredded cheese for creaminess. Feta or cheddar are great choices. You can also add pickled onions for a tangy crunch. Sliced radishes add color and freshness. Experiment with toppings to suit your taste. For a kick of heat, adjust the spices. Add more cayenne pepper to the chicken. You can also mix hot sauce with your barbecue sauce. This will give your chicken a spicy glaze. Be careful not to overpower the dish, though. Balance the heat with creamy avocado and lime juice. To keep your BBQ Chicken Sweet Potato Bowls fresh, pack them in an airtight container. Layer the ingredients to avoid sogginess. Place shredded chicken on top of the sweet potatoes and other toppings. Store in the fridge for up to three days. When you're ready to eat, it's easy to reheat your bowls. You can use the microwave for quick warming. Place the bowl in the microwave for about one to two minutes. Stir halfway through to heat evenly. If you prefer, you can reheat them on the stove. Use a pan over medium heat, stirring until warm. Want to save some for later? You can freeze the chicken and sweet potatoes. Place them in a freezer-safe bag or container. Try to remove as much air as possible. This helps prevent freezer burn. You can freeze for up to three months. Just remember to thaw them in the fridge overnight before reheating. Yes, you can! You can use turkey, pork, or even tofu. Each protein will bring its own flavor. Cooking times may change slightly, so keep an eye on it. For pork, make sure to cook it to 145°F (63°C). For turkey, the safe temperature is also 165°F (75°C). Tofu offers a great vegetarian option and absorbs flavors well. The best BBQ sauce is one you love. Choose a sauce that matches your taste. A sweet sauce works well with sweet potatoes. A tangy sauce adds a nice kick. If you want a healthier option, look for lower sugar sauces. Homemade sauces can also add a personal touch. To make this recipe gluten-free, choose a gluten-free BBQ sauce. Many brands offer gluten-free options. Always check the label to be sure. The other ingredients in this recipe are naturally gluten-free. Sweet potatoes, chicken, corn, and beans are safe choices. Absolutely! These bowls are perfect for meal prep. Prepare the sweet potatoes and chicken ahead of time. Store them in airtight containers in the fridge. You can assemble the bowls when you’re ready to eat. Just add fresh toppings like avocado and cilantro right before serving. This way, your bowls stay fresh and tasty! This blog post explored making BBQ Chicken Sweet Potato Bowls. We covered key ingredients, tasty substitutions, and top brands for BBQ sauce. I shared step-by-step instructions for preparing sweet potatoes and cooking chicken. You found tips for cooking techniques and how to present your bowls nicely. Variations include vegetarian options and extra toppings. Finally, I shared how to store leftovers and reheat them. Now you’re ready to enjoy this delicious meal anytime! Get creative and make it your own!

BBQ Chicken Sweet Potato Bowls

A delicious and balanced meal featuring roasted sweet potatoes, BBQ chicken, and fresh toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • to taste salt and pepper
  • 1 pound boneless, skinless chicken breasts
  • 1 cup barbecue sauce
  • 1 teaspoon smoked paprika
  • 1 2 garlic powder
  • 1 4 cayenne pepper (optional for heat)
  • 1 cup corn (fresh, frozen, or canned, drained)
  • 1 2 black beans, rinsed and drained
  • 1 whole avocado, sliced
  • 1 4 fresh cilantro, chopped
  • for serving lime wedges

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large bowl, toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
  • Roast the sweet potatoes in the preheated oven for 25-30 minutes, stirring halfway through, until they are tender and lightly browned.
  • While the sweet potatoes are roasting, season the chicken breasts with smoked paprika, garlic powder, cayenne (if using), salt, and pepper. Heat a grill or grill pan over medium-high heat, or you can bake in the oven. Cook the chicken for about 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F/75°C).
  • In the last 2 minutes of cooking, brush the chicken breasts generously with barbecue sauce. Let it caramelize slightly before removing from heat.
  • Allow the chicken to rest for a few minutes, then shred it using two forks or chop into bite-sized pieces.
  • In each bowl, layer roasted sweet potatoes, shredded BBQ chicken, corn, and black beans.
  • Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
  • Serve immediately and enjoy your balanced and flavorful BBQ Chicken Sweet Potato Bowls!

Notes

Use colorful bowls to reflect the vibrant ingredients and arrange the toppings artfully for visual appeal. Serve with lime wedges on the side for an extra zing!
Keyword BBQ, chicken, healthy, meal prep, sweet potato